Stuffed Artichoke

Ingredients

• 6 large artichokes
• 1½ lb smoked bacon, sliced
• 1 C green onion, chopped
• ½ C parsley, chopped
• 10 cloves garlic, minced
• 2 tbs salt
• 1 tbs black pepper
• 1 tbs cayenne pepper
• 2½ C olive oil
• 6 slices lemon
• 1½ C Peccorino Romano cheese
• 1½ C Parmagiano Reggiano cheese
• 10 C Italian-seasoned bread crumbs

Directions

1. Prep Artichokes: Trim pointed tops of artichokes and rub cut ends with lemon. Trim stems so they sit flat.
2. Make Filling: Cook bacon until crisp and drain. Crumble and mix with bread crumbs, cheeses, green onion, parsley, garlic, and seasonings.
3. Stuff: Spread artichoke leaves and pack filling between layers. Tap lightly to remove excess.
4. Assemble: Stand artichokes upright in a casserole or roasting pan. Add water to about 1½" deep.
5. Season: Drizzle generously with olive oil and top each with a lemon slice.
6. Steam: Bring water to a boil, cover, reduce heat, and steam until leaves pull off easily, at least 1 hour. Check water level after about 25 minutes and add more if needed.

Chef's Notes

• Optional Finish - Sprinkle with grated Parmigiano Reggiano and broil until melted and lightly browned.

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